Getting Started in Foodservice

Offering high-quality foodservice products to chefs is an excellent way to expand—or even launch—a specialty food business. The rules of engagement are vastly different than retail, but you can learn everything you need to know to succeed at the seminar “Getting Started in Foodservice,” scheduled from 2 to 3:30 p.m. on Saturday, June 25, at the upcoming Summer Fancy Food Show in New York.

Moderated by Daniel W. Dowe, Specialty Food Association Director, Executive Chairman at Artisanal Brands, and founder of Dowe Partners Law Firm, the panel will cover the essentials. Susan Eriksen, vice president of Char Crust, will kick off the discussion detailing the opportunities available to foodservice manufacturers and suppliers, and explain how her specialty food business expanded into this lucrative segment. 

Director of culinary resources and corporate chef for Sysco Metro NY, Michael P. Salvatore III will approach the discussion from a buyer’s perspective, sharing what he looks for in a specialty foodservice products, the best ways to approach chefs and buyers, and tips on what specialty items are most useful for today’s menu items.

Suji Park, founder and chief inspirational officer of Food Dreams Made Real/Suji’s Korean Cuisine, will share case studies on how her products have worked in foodservice channels domestically and abroad. Already a fixture at Costco Asia, The Fresh Market USA, 365 by Whole Foods USA, and at the University of Nebraska Lincoln, where she provides the cafeteria with foodservice ingredients for home-cooked Korean meals, her reach will show the demand for high-quality foodservice ingredients is vast.

This session is just one of many education sessions taking place at the Summer Fancy Food Show. Exhibitors and attendees can purchase an Education Premium Pass and enjoy unlimited access to all seminars. For Specialty Food Association members, the cost is $75. It’s $200 for non-members. The Summer Fancy Food Show will take place from June 26 to 28 at the Javits Center in New York. For more information on Getting Started in Foodservice, and the Summer Fancy Food Show education lineup, click here.

Related: Foodservice Visits Forecast to Grow by 1 Percent in 2016.


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